Food, family and memories are as intertwined in the South as if woven on the same thread. At any function we attend, from a party to a wedding to a funeral, we are as likely to talk as much about the food that was there, as we are about why we are gathered. ~Mary Foreman

I'm your cook, not your doctor. ~PAULA DEEN

I found out what the secret to life is: friends. Best friends. ~Ninny Threadgoode

Sunday, June 14, 2009

Summer squash, sliced or cut into sticks, are tossed in buttermilk, then dredged into a lightly seasoned flour mixture, and quickly fried to crunchy goodness.

Squash Fries

Okay, yeah, I know... squash fries ain't exactly the healthiest way to eat a crookneck squash, but I've been pretty lucky so far with my squash plants {crosses fingers} and so, I'm trying to get a few different recipes up for summer squash. Maybe you shouldn't eat these every day, but I have to say, they sure are good enough to want to!

I highly recommend using a deep fryer instead of pan frying because it fries food faster and at more even temperatures, absorbing significantly less oil. These should come out of the deep fryer super-crunchy, and they are best eaten hot and right out of the fryer.

If you're serving these as a side, make it the last thing that you cook because if they sit too long they will mush up on ya ... though they don't sit still long enough around here for that business! The amounts listed are simply estimates to feed roughly 4 folks - adjust everything as needed! Enjoy.

If you think this sounds yummy, I'd sure ♥ it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!

Preheat the fryer to 360 degrees. Cut squash into rounds, strips or a combination of the two, and let them sit in the buttermilk for a few minutes. Mix together the flour, salt, pepper, Cajun seasoning and garlic powder. Dredge each piece of cut squash into the flour and set aside on a plate. Add to fryer {but don't crowd} and cook until golden brown, about 4 to 5 minutes. Drain on paper towels, sprinkle straight out of the fryer with a bit more salt if desired, and absolutely serve immediately while they are hot. Careful and don't burn yourself now!

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

Well, you know ... no self respectin' southerner would evah go and really slap their mama, but sometimes something that you eat is just so darned good it makes ya wanna go home and slap ya mama because she never made it that good! ;)

Mary I am so pleased to meet you. I love your style. These squash fries looks delicious. I can see that I am going to gain weight by just reading your blog, but what the heck,I am going to keep coming back!

This is the only way my kids will eat it - fried crisp. I would love a baked recipe that is crispy. It would be so much healthier for them. I picked about 20lbs of squash this morning, we have about 40 plants. What was I thinking lol?

Mary, this year my garden is doing really well on squashes too, and a couple of days ago I had an idea of frying some up. I had never seen your recipe until now, and you and I have great minds, because I did it just like yours minus the deep fryer! I did it in my cast iron skillet, and ate them with your black eyed peas...lol :) Thanks for all your simple great southern recipes!

Thanks for taking the time to comment - I love hearing from readers and I read every single comment and try to respond to them right here on the site, so stop back by!

From time to time, anonymous restrictions and/or comment moderation may be activated due to comment spam. I also reserve the right to edit, delete or otherwise exercise total editorial discretion over any comments left on this blog.

Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients. ~Julia Child

The classic southern plate for supper is made up of meat and three, cornbread or rolls & a tall glass of sweet iced tea.

Oftentimes what makes a recipe southern, is as much a state of mind as it is a matter of geography - Southerners simply decide a particular food is southern, and that's that." ~Rick McDaniel, Food Historian

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.